Fifty choice recipes for Spanish and Mexican dishes

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LIBRARY OF THE
NEW YORK STATE COLLEGE
OF HOME ECONOMICS

CORNELL UNIVERSITY
ITHACA, NEW YORK

Gift Of

Yvonne de Treville

1 Cornell University
j Library

The original of tiiis book is in
tine Cornell University Library.

There are no known copyright restrictions in
the United States on the use of the text.

http://www.archive.org/details/cu31924003584459

FIFTY CHOICE
RECIPES FOR
SPANISH AND
MEXICAN DISHES

COPYRIGHTED 190S BY H. S. LOURY
ALL RIGHTS RESERVED

Chicken Cliili

CUT up two chickens, stew, and when
nearly done add a little parsley and two
onions. Take half pound dried chili
peppers, remove seeds and pour on boiling
water. Steam fifteen minutes; pour off water
and rub through sieve; add this to the chick-
en; let cook half hour. Add butter size of an
egg, salt and thicken with flour. This is de-
licious served with rice.

Mexican Cliili Stew

TOUR medium-sized potatoes, four large
tomatoes, one good-sized onion. Cut all
in small pieces; two pounds of lean beef
cut in dice. Put beef in pot with two table-
spoonfuls of heated butter and the onion, and
stew half hour; then add rest of vegetables
with one quart of hot water, one tablespoonful
of chili powder and three of Worcestershire
sauce; salt and pepper to taste with one clove
of garlic; cook on slow fire until thoroughly
done.

Spanisn Beef

CWO pounds of round steak cut into dice;
put in saucepan and brown in its own
fat; add butter if needed; two chopped
onions browned, one can of tomatoes, strained;
salt and pepper to taste. Mix all together;
add water. Cook until meat is tender and
thicken with a little flour.

Chill con Carne— No. 1

CAKE a good-sized piece of soup meat (not
a soup bone), boil until thoroughly ten-
der; take out the water, mince very fine;
have ready two good-sized onions, also minced
fine. Put into a skillet a tablespoonful of
butter, and after having coated the meat with
flour, turn same with the onions into the skillet
and brown. Add to it the water in which the
meat was boiled, and one teacupful of bayou
beans that have been previously boiled done;
boil slowly for about three hours. Just before
taking from the fire, add salt to taste and a
heaping tablespoonful of chili powder or suf-
ficient to make it hot; must be rich and hot
with pepper to make it good.

Cnili con Carne— No. 2

CO ONE pound of chopped beef add two
small onions, two potatoes and half can
tomatoes. Cover with boiling water;
season with salt and one tablespoonful chili
powder. Cook slowly for one hour and thick-
en with flour and water.

Cnili con Carne— No. 3

CAKE two poimds chopped beef; cover
with boiling water, add one can toma-
toes, salt, butter size of egg, and table-
spoonful chili powder; cook slowly for two
hours; thicken with flour mixed with cold
water.

Chill con Carne — No. 4

PLACE in covered stew pan two pounds
beef, one-quarter pound suet chopped
fine; steam until tender. Remove seeds
and veins from eight red chiU peppers, boil
soft and rub through sieve. Add to meat
with also one teaspoonful lemon juice. Sim-
mer for one hour in tightly covered kettle.

Spanisn Ste^v— No. 1

REMOVE the seeds from one dozen large
chili peppers; boil until tender; then
scrape the chili, throwing away the skins;
add three fried sliced onions, three tomatoes,
a little water, and salt to taste, and teaspoon-
ful of sugar. Rub through a sieve and then
add two pounds of round steak, cut in small
pieces, which has been stewed in very little
water until tender; let all simmer slowly for
twenty minutes. Thicken with flour and
cream.

Spanisn Stew— No. 2

BROWN two sliced onions and one and a
half pounds chopped beef in two table-
spoonfuls of butter; then add five to-
matoes, two or three carrots, one or two seeded
red peppers, cut fine; salt to taste one pint
soup stock. Cook slowly and thicken with a
little flour and butter rubbed together.

Spanish Stew— No. 3

^TOOK some nice young peas in plenty of
^^ water. Fry lamb chops a delicate
^"^ brown; remove the chops and thicken
the gravy with flour; poiir the peas and the
water in which they were boiled into the fry-
ing pan, and, when thickened, add the chops;
cover and let simmer for ten minutes, adding
salt, pepper and a little Worcestershire sauce.

Spanish Stew— No. 4

ONE tablespoonful of washed rice; table-
spoonful of butter; fry to a rich, golden
brown, stirring constantly. Cut up one
onion, two potatoes, foiir peeled tomatoes;
boil three red peppers soft, scrape the pulp
from the inside with a knife; add one tea-
spoonful salt; place all in a covered stew pan;
cook one hour, slowly.

Cnicken Stew (Spamst Style)

TRY in deep saucepan in two tablespoon-
fuls of best olive oil, one onion, chopped
fine, one clove garlic; season to taste and
enough flour to brown; add one can tomatoes,
with a little sugar to taste. Put in good-sized
chicken, cut in pieces, and simmer until done.

Mexican Meat Balls

ONE pound of pork, one pound of beef,
chopped fine; a third as much bread as
meat, one egg, one small onion, chopped
fine; salt and pepper to taste; tablespoonful
of chili powder. Put all into a pan with the
beaten egg and mix thoroughly; roll into
small balls. Cook in a sauce which has been
made as follows: One quart of tomatoes, one
chopped onion, one tablespoonful of chili pow-
der; salt and pepper to taste. Place the
meat balls in the sauce, boil gently for about
an hour. Thicken the sauce with a little
flour, and pour over meat.

Spanisn Meat Hash

CHOP fine cold meat — ^beef, lamb or veal
— about one pint; chop one medium-
sized onion; mix with meat; season with
salt. Put in baking pan; put over top tea-
cupful of stewed tomatoes; sprinkle with
Spanish pepper and a dash of cayenne pepper.
Bake until brown.

Mexican Round Steak

BAKE in oven for half hour a two-pound
sUce of the tender side of round steak,
in half -pint of water, basting often; sea-
son with salt and pepper; take from oven,
cover top of meat with finely chopped onion;
cook again for fifteen minutes, then add a
covering of tomatoes, cut fine. Cook a quar-
ter of an hour, then cover with grated cheese;
put back in oven until cheese melts. This
must be cooked in moderate oven. The meat
will be very tender, and have a delicious gravy.

Cnicken Xamales

CHIS recipe will require a "Metata," which
can be purchased at any Spanish store.
Boil in water with half cup of lime,
two quarts of yellow, dried com. When well
cooked, wash thoroughly, then grind on the
"Metata" three times, until very fine. Boil
two medium-sized chickens until quite tender;
cool and cut in small pieces. Mix with corn
enough of the water in which the chickens
were cooked to make a soft dough, and add
two small cups of lard; season with salt and
knead well. Then take three red chiU pep-
pers, remove seeds and roast in oven for a few
minutes; take out, place in tepid water, then
grind on the "Metata" several times, with
two cloves of garlic. In a saucepan put table-
spoonful of lard; when hot drop in one chop-
ped onion and tablespoonful of flour; let cook
a minute, then add the chili, then cut the
chicken, one cupful each of seeded raisins and
stoned olives, and salt and pepper to taste;
let come to boil, take from stove and cool.

Have some dry com husks, well soaked for
several hours in cold water; shake them well
and spread a thin layer of the dough on the
half of each leaf; then put a spoonful of the
stew on the prepared leaf, and cover with the
prepared leaves; tie the ends with strings
made of the leaves. When the tamales are
finished, place them in a large pot with a
little boiling water, and boil gently for one
hour. Any other meat can be used.

Beef 1 amales

BOIL one pound of beef and pour over it
some hot beef fat. Scald thoroughly one
quart of com meal, adding one teaspoon-
ful of salt and a tablespoonful of lard. Cut
off the upper end of com shucks, and put to
boil in cold water; let scalded meal and shucks
cool off; chop the beef fine and season to taste
Avith the salt and chili powder. Put a thin
layer of meal on shucks (leaving shuck enough
to turn ends and sides over), then put a small
quantity of meat in center. Put a few shucks
in the bottom of the pot to prevent scorching,
and pack in the tamales, placing a weight on
top. Cover with boiling water, adding one
tablespoonful each of lard and chili powder.

£ncniladas

SPLIT open and remove seeds and veins of
two dozen chili peppers. Soak in cold
water about two hours; throw off water,
cover with fresh and simmer on back of stove
for one hour; then boil rapidly for fifteen min-
utes. Remove from fire and with dull knife
scrape the pulp from the skins, which should
be about a quarter inch thick. Now chop a
large onion very fine and fry a delicate brown
in butter; then into same pan brown two
spoonfuls of flour, and add the chili pulp,
onion and cup each of strained tomato juice
and the water in which the chilis were boiled;
simmer until consistency of thick cream; sea-
son with salt. To prepare the tortillas or
pancakes, take one quart flour, a large table-
spoonful of lard; salt and moisten with water,
as for biscuits. Take piece of dough size of
egg and roll out the size of a breakfast plate.
They can be baked on top of stove or by fry-
ing in deep fat, but not brown, and the fat
must not be as hot as for doughnuts. This
will make about a dozen tortillas. Have
ready one pound grated cheese, one quart of
stoned olives or pimolas, some finely chopped
onion, fried lightly, one pound of stoned
raisins, three hard-boiled eggs, chopped fine.
Dip the tortillas in the chih sauce (which must
be hot), one at a time; place on a hot plate
in which it is to be served; on one-half put a
little of the raisins, olives, cheese, egg, and
pour a spoonful of the sauce over it and fold
over the other half. Pour over remaining
sauce and sprinkle grated cheese over all.

Spanisn Fisn Stew

TRY in bottom of large granite saucepan
one good-sized onion, cut in thin slices,
in two tablespoonfuls olive oil, butter or
bacon fat; fry a light brown; add one cup
tomato and one cup water and cook twenty
minutes. Have two pounds sea bass or rock
cod skinned and cut in four pieces; put in
saucepan and, if necessary, add boiling water
until sauce nearly covers fish. Season with
salt and pepper, one good pinch of saffron and
one tablespoonful of origano. Let simmer
twenty minutes or until fish is done. Thicken
sauce with flour made smooth with water;
sprinkle the fish with finely minced parsley,
and serve on dish with small pieces of toast.
The origano or Mexican wild marjoram can be
purchased at groceries where Spanish people
trade, and saffron can be bought at drug
stores. Green peppers (two), cut fine and
cooked with the tomato, is an improvement.

Tenderloin of Sole (Spanisli)

fOUR ripe tomatoes or one-half can, two
onions, sliced and fried a light brown,
two chili peppers, chopped fine, one-half
pound of salt pork, cut in small pieces and
fried, a pinch of salt; cook all together until
tender, then thicken with a teaspoonful of
cornstarch, and set aside to cool while pre-
paring the fish. Put one and one-half table-
spoonfuls of good olive oil into a frying pan;
when hot, put in fish, which has been rolled
in com meal; fry a nice brown. Put fish in
center of dish and pour sauce over it. Serve
garnished with parsley and sliced lemons or
limes.

Snrimp (Creole)

ONE tablespoonful of butter in a sauce-
pan; add a small onion, chopped fine;
cook until onion is done; then add one-
third of a can of tomatoes; cook this fifteen
minutes; add a can of shrimps, a cup of sweet
milk, thickened with flour, one teaspoonful of
salt, one-fourth spoon of cayenne pepper, a
dash of black pepper. Take off when boiled
and turn over toasted bread. Serve on hot
plates.

Spanisn xTamburg Soup

PUT one pound of round steak through a
meat chopper; with the fingers form into
balls the size of marbles; then fry one
good-sized onion in suet, a golden brown; add
teacupful of tomatoes, two green chili peppers
(seeds removed), and about a quart of water;
when boiling, add the meat balls; let simmer
for one-half hour, then add two small pota-
toes, cut into dice; boil another half hour or
until potatoes are done; season with salt and
pepper. Serve with crackers.

Spanisn Eggs ~ No. 1

PLUNGE into hot fat, for two minutes,
three large, green peppers; remove with
a coarse, dry towel the skin of each; then
cut into halves, lengthwise, and .take out
seeds. Have a frying pan on fire with two
tablespoonfuls olive oil. Cut six very thin
slices raw ham; place in pan, add the peppers
and cook gently for fifteen minutes. Prepare
six pieces of dry toast; put them on a hot
platter; put a slice of ham on each piece of
toast, then half a pepper over the ham; fry
six eggs in clarified butter and gently place
one on each pepper.

Spanisk Eggs~No. 2

COOK to a smooth paste one-third cup of
stale bread crumbs in ^ third cup of
milk; mix with one cup of cooked ham
chopped fine; add about one-half teaspoonful
of mixed mustard, cayenne pepper and one
raw egg; mix thoroughly. Remove shells
from hard-boiled eggs, and cover- with mix-
ture; fry in hot fat two minutes; cut length-
wise and garnish with parsley. Can be served
hot or cold.

6aked Green Peppers~"No. 1

TRY slowly in skillet with two small slices
of bacon, butter, one onion, one red pep-
per and two green peppers, chopped very
fine. When onion is tender, add three toma-
toes or same quantity of canned tomatoes;
cook five minutes. Wash and boil tender one
cup of rice, and add to the above. Season
with salt and red pepper. Remove seeds
from half dozen bull-nosed green peppers, and
stuff with mixture; put in baking dish, with
a small piece of butter on each pepper; bake
until tender.

Stuffed. Green Peppers— No. 2

REMOVE seeds from six large green pep-
pers; stew pound of steak with one small
onion until thoroughly done, and about
half cup of stock of the meat; put meat and
stock in chopping bowl with one tomato, half
onion, tablespoonful butter, half cup raisins,
one hard-boiled egg; red pepper and salt to
taste. Chop fine and stuff the peppers and
fry in butter until brown on all sides. These
can be eaten hot or cold.

Stuffed Green Peppers— No. 3

CUT off stems and remove seeds from eight
bull peppers; chop fine scraps of cold
beef or pork, one good-sized onion; add
some of the pepper seeds, and some bread
previously moistened with hot water, butter,
salt and pepper; fill peppers and bake in oven
till tender.

Stuffed Green Peppers— No. 4

eOOK tender one cup rice; put in skillet
one slice raw bacon, chopped fine, one
tablespoonful chopped onion, one tea-
spoonful butter; let fry, but not brown; add
teaspoonful curry powder, one cup stock and
heaping spoonful of the cooked rice for each
pepper. Mix all together and stuff peppers,
which have previously had the seeds removed,
and plunged in boiling water for ten minutes.
Bake in oven and serve with tomato sauce.

Fri]oleS (Spanisk Beans)

PUT one pint of pink beans to soak over
night, then put them on to boil in salted
water until tender. While they are cook-
ing, fry two good-sized onions in bacon fat;
add one-half can tomatoes, about six or eight
red chili peppers that have been cleaned and
part of the veins removed; unless one likes
them very "hot," put them on in water and
let boil a few minutes; then scrape off the red,
jelly-like chiU from the tough skin, and add
with the onions and tomatoes to the beans.
Let all boil several hours until very soft, stir-
ring frequently to prevent burning.

Spanisn Beans

77 1 ASH one pint of Spanish beans in sev-
\jlM eral waters, place on the fire in cold
^^^ water and allow them to cook half
hour; drain off this water and cook them an-
other half hour; add more fresh water, drain
once more, then put them on again, adding
fresh water, several slices of fat bacon, and
salt to taste. After cooking one hour, add
one-third of a pint of canned tomatoes, one
large onion, sliced fine, and one red pepper,
chopped, and let boil until well done.

Spanisn Bakeoi Beans

flFTER thoroughly soaking over night one
heaping pint of beans, fry one finely cut
onion in butter or olive oil until brown;
add one can of tomatoes, the soft insides of
four large chih peppers or cayenne to taste;
salt to taste; mix all with beans and bake four
hours in moderate oven. Add small piece of
salt pork or bacon if desired.

Spanisk String Beans

CHOP one medium-sized onion very fine.
Fry in one tablespoonful lard; add one-
half can of tomatoes; cook a little.
Season with chih pepper, salt and a little sugar
to counteract acidity of tomatoes. Prepare
one and one-half pounds of string beans; put
them with the tomatoes and onions; cook for
fifteen minutes, then add enough water so the
beans can boil. Cook until the beans are ten-
der and the water is boiled down.

Mexican String Beans

eUT fine one red pepper, one onion; fry
in olive oil until brown; add four toma-
toes, chopped, three teaspoonf uls of flour,
salt and pepper to taste; cut in small pieces
two pounds of string beans; mix all together
with quart of cold water and cook until well
done. Add water if needed.

Spanisn Spagnetti

ONE pound of round steak and two onions,
chopped fine; cook with a good-sized
piece of butter in skillet; add a half can
of tomatoes; season with salt and chili pep-
per. Add one quarter pound of cheese, cut
fine or grated. When thoroughly cooked, add
half pound of spaghetti, which has been pre-
viously boiled; stir all together and serve.

Spanish Asparagus

DIVIDE two bunches of asparagus into six
bunches; wash thoroughly and cover
with boiling water; cook half hour. For
each bunch add one teaspoonful of salt and
cook for a few minutes longer; place in a skil-
let two tablespoonfuls of butter, one finely-cut
onion, five or six pepper corns, one bay leaf;
cook until tender without browning; add two
cups of chicken or veal broth, a little nutmeg,
and two tablespoonfuls of flour; cook sauce
slowly for quarter of an hour; after sauce is
strained, add, slowly, the beaten yolk of two
eggs, a little lemon juice and a tablespoonful
of butter; put on stove where it will not boil.
Serve asparagus on toast; sauce in separate
dish.

Spanisk Stuffed Onions

SCOOP out centers of six medium-sized on-
ions; parboil them for three minutes,
then place upside down on cloth to drain;
stuff with forcemeat of sausage or bacon,
mixed with heart of onions, minced fine, bread
crumbs, pepper, salt, mace and tablespoonful
of cream; simmer in oven for an hour, basting
often with melted butter. When done, place
carefully on platter without breaking; add to
gravy in baking pan the juice of half lemon,
four tablespoonfuls of cream, and a little
browned flour; boil up and pour over onions.

Spanisn Onions

PUT two pounds Spanish onions in suffi-
cient boiling water to cover them, with
teaspoonful of salt, and boil until ten-
der; remove from water, pull apart with two
forks and put in buttered earthern baking
dish in layers, with bread crumbs previously
moistened with milk; add tablespoonful of
butter, cut in small pieces. Place dish in
oven and bake until onions are well browned.

Onion Sauce

^N ONION sauce which is good with
roast duck is made by peeUng and
chopping fine a small onion; put it in
a saucepan over the fire, with a tablespoonful
of butter, and when the butter begins to brown,
stir in a tablespoonful of flour. When the
flour is brown, add half a pint each of port
wine and boiling water, a level teaspoonful of
salt, a quarter of saltspoonful of pepper and
a little grated nutmeg; stir the sauce until it
boils, and then keep hot. When the ducks
are done, pour the drippings from them into
the sauce, mix them well with it, then serve
hot.

Spanisk Sweet Potato Pone

77 1 ASH, peel and grate the best quality of
\JlM sweet potatoes; measure five cups into
^^^ a large bowl; into this stir three cups
of best West India molasses, two cups butter
(melt the butter carefully, and do not let it
get oily), one cup preserved ginger, one cup
preserved orange peel (orange peel and ginger
to be cut very fine), one teaspoonful salt, one
tablespoonful pounded ginger, and two table-
spoonfuls allspice, cloves, mace and cinnamon
mixed. When all these ingredients are thor-
oughly mixed together, pour the pone into a
well-greased pan, and bake in a moderately
hot oven. Try it with a knife; when the
blade comes out clean, take it out of the oven.
Let it get cold before taking it from the pan.
It should look dark, like a rich preserve, when
properly baked.

Spanish Fritter Puffs

ONE tablespoonful powdered sugar, two
ounces butter, one teaspoonful salt, one
cup water and yolks of four eggs; put
the water into the saucepan, add the sugar,
salt and butter, and while it is boiling stir in
flour enough to have it leave the pan; then
stir in, one by one, the yolks of the eggs; now
drop a teaspoonful into boiling lard and fry to
a light brown. If nicely done they will be
very puffy.

Alligator Pear Salad

PEEL and remove the stones from two large
alligator pears; cut in small dice, add salt
to taste, two or three tablespoonfuls of
best olive oil, onion, cut very fine, to flavor.
Surround with crisp lettuce leaves and add
cayenne pepper if desired.

Spanisk Salad

CHOP, separately and very fine, four large
cucumbers, four large tomatoes, one
bunch of crisp celery, two heads fresh
lettuce, and three green chili peppers. Mix
all together, add one tablespoonful vinegar,
two tablespoonfuls olive oil, juice of one lemon,
salt and pepper to taste. Set in cool place
until ready to serve.

Dpanisn Luncneon Dish

PUT one-half cup of olive oil, with a clove
of garlic and an onion, sliced fine, in a
frying pan; fry brown, then add a pound
of cold roast meat; fry brown, then add a can
of tomatoes and a chili pepper. Boil sticks
of macaroni in salted water twenty minutes,
then add to meat with a cup of fresh mush-
rooms; pepper and salt to taste. When ready
to serve, cover thickly with Parmesan cheese.
Serve hot. Cut meat in inch-thick pieces be-
fore frying.

Spanisn Rice— No. 1

fRY for a few seconds in two tablespoon-
fuls of fresh lard one cupful of rice, add
a little chopped onion and a clove of gar-
lic; one cupful of chopped cold chicken, veal
or ham; season with salt, pepper and a tea-
spoonful of sugar; cover all with boiling water
and cook slowly, without stirring. When rice
is nearly done, remove cover.

Spanisn Rice — No. 2

PUT two cups of rice in frying pan with two
tablespoonfuls of lard and one small on-
ion, sliced thin; let cook a short time,
then add one can of tomatoes and two ounces
grated cheese; season with salt and cayenne
pepper; cook slowly until done, adding hot
water or stock if too dry. This will be suffi-
cient for twelve persons.

Spanisk Rice— No. 3

77 1 ASH well two cupfuls of rice, put on
^jLp to boil in one quart of water, one tea-
spoonful of salt. When it begins to
get tender, add one small onion, chopped fine,
one cupful of chopped ripe tomatoes (as much
of the juice as is possible drained), two table-
spoonfuls of butter, a dash of pepper, two tea-
spoonfuls of chili powder, mixed with a little
cold water, and three heaping tablespoonfuls
of sugar; let all cook slowly until well done.
Delicious if served with mutton.

Spanisn Catsup

ONE-HALF gallon green cucumbers, one-
half gallon cabbage, one quart tomatoes,
one pint beans, one dozen onions, one
dozen ears of green com, two cups of white
mustard seed, three tablespoonfuls of tumeric,
two tablespoonfuls grated horseradish; three
tablespoonfuls of celery seed, two tablespoon-
fuls olive oil, one tablespoonful mace, one ta-
blespoonful cinnamon, one tablespoonful of
cayenne pepper. Peel and slice the cucum-
bers, sprinkle with salt, and let them stand
six hours; prepare the cabbage in the same
way; chop the onions, let them stand in boil-
ing water half hour; chop tomatoes, beans
and com, scald and drain; mix all and place
in a jar and cover with boiling vinegar.

Cnili Sauce

CAKE two gallons tomatoes, boil one hour;
add two quarts chopped onions, two cups
brown sugar, one-half cup mustard seed;
tie in cloth one tablespoonful each of whole
black pepper, allspice and cinnamon bark and
add to tomatoes; add, also, one teaspoonful
cayenne pepper, salt to taste, and three green
and three red peppers, chopped; boil four
hours, then add two quarts of vinegar and
boil one hour.

Spanisn Pickle

CHREE dozen large, ripe tomatoes, two
dozen onions, eighteen red peppers; chop
fine, add twelve tablespoonfuls of salt,
twelve tablespoonfuls of brown sugar, seven
cups of vinegar, six teaspoonfuls each of cloves,
allspice and cinnamon; boil three hours, and
put in glass jars.

Spanisn Cneese

PUT six large, green chili peppers in a hot
oven and blister them, then rub off outer
skin; wrap peppers around thin slices of
cheese and fry in good lard. Make a Spanish
gravy of six tomatoes, one red chili pepper,
one clove of garlic, small onion, small piece of
butter and salt and pepper. Cook all together,
thoroughly strain and thicken with flour and
water, and when ready to serve, pour over the
fried peppers and cheese. Serve very hot.